Simply Sour Cream Chicken Enchiladas

By margiekyle

Simple Sour Cream Enchiladas. So easy, but so cheesy and creamy.

Ingredients

• 1 pound chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 flour tortillas, softened
• 1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
• 1 ⁄4 cup butter
• 1 ⁄4 cup flour
• 1 can chicken broth, 15 ounces
• 1 cup sour cream
• 1 can chopped green chilies, 4 ounces

Details

Servings 1
Adapted from food.com

Preparation

Step 1

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.